Festive Christmas Turkey Lunch!

Turkey in a Pot

One turkey breast, size dependent on how many people you are having for lunch. Ask the butcher to make sure it is secured with string, so it holds better for carving.

Use a heavy based pot, such as Le Creuset. Melt 50gms butter and 2 tablespoons of Olive oil in the pot.  Place the turkey breast down skin side first and brown for a couple of minutes, then turn sealing all of the meat.

Add the zest of 2 lemons, a couple of sprigs of thyme and sage, salt and pepper and 3 cups of chicken stock to the pot and place the lid on top to seal.

Turn the heat down low and let it simmer for 40minutes, check on the progress and cook for longer if necessary, this will depend on the size of the Turkey breast.

Once cooked, drain off the juices through a sieve to make the gravy.  Keep the turkey in the pot to keep warm until ready to serve.

Pancetta and Cranberry individual stuffing’s

Whilst the turkey is cooking, you can make the stuffing.

Using a muffin tin, oil them first and then place thin slices of Pancetta to make a cup. 

To make the stuffing to go inside melt 50gms of butter and add 2 tablespoons of olive oil, and fry 1 onion and 1 garlic clove diced. Then add a cup full of chopped parsley, thyme and sage, salt and pepper, and 1 cup of cranberries and combine until soft.

Then add 3 cups of fresh sourdough bread crumbs, 2 eggs and pour over 100gms of melted butter, combine and add to the pancetta cups, firming down to take the mould of the tins. Cook them in the oven at 180c for 20-30 mins until golden brown.

GravyMake a roux with 50gms of butter and with 3 tablespoons of flour, melt the butter and add flour whisking quickly to combine with no lumps. Then gradually add the juices from the turkey until the desired thickness you like your gravy.

Hope you enjoy with a glass of delicious Shiraz

Have a wonderful Christmas from the PEACE Family. 
Wishing you all the best for 2014.